Red Sangria

We don’t put many recipes for drinks in this blog, but we all agreed this sangria recipe was exceptional. This recipe comes from, and the link is here. Obviously, the fruit you choose will make a big difference; we used oranges, lemons, limes, strawberries, blackberries, and blueberries. Rather than the liqueurs recommended in the recipe, we substituted Grand Marnier for the orange flavoring. We also made a much smaller quantity, using a single 450 mL bottle of Merlot rather than the gallon of Cabernet Sauvignon called for here. Finally, the sparkling wine is optional–we left it out. Cheers!


2 oranges, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
4 cups fresh firm fruits, appropriately prepared and sliced
1 gallon Cabernet Sauvignon
1 1/2 to 2 cups orange liqueur, such as Cointreau or Triple Sec
1 1/2 cups Presidente brandy
2 bunches (about 2 cups) lemon verbena, washed and stemmed
Fresh soft fruits, appropriately prepared and washed
Club soda, champagne, or sparkling wine


Combine citrus fruits and other firm fruits in a large, nonreactive container. Add wine, liqueur, brandy and lemon verbena. Cover and refrigerate overnight (up to 3 days). When ready to serve, put some soft fruits into each wine glass and fill two-thirds full with the Sangria. Top with a splash of club soda.

Makes 6 to 7 quarts.

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